I know what you’re thinking – Simple Sautéed Greens?! Is that even exciting? Let me be the first to tell you – YES IT IS AND I AM OBSESSED!
The obsession with this is real. And it’s been on regular rotation in our house every week since March. I know a lot of us have stepped up on our CSA game to help our local farmers (community support agriculture) and the amount of greens I get on a weekly basis is intense.
So intense there is just no way I could possible eat them all in salads. So Simple Sautéed Greens to the rescue. Below you’ll find one of my all time favorite recipes to cook any type of green. Kale, Swiss Chard, Collard Greens… you name it. If it’s leafy and hearty, it’s going to work well in this recipe. Once you’ve got these wilted down, you can serve them any which way. I made you a video if that makes it easier too! It’s over in the culinary school tab with all my other go-to veggie hacks!
A few of my favs ways to use Sautéed Greens include:
- just as a side dish along any kind of protein
- fold them into a pasta dish and add cheese,
- use the greens to stuff into a chicken breast before cooking.
- make sure any excess moisture is off the greens and use on top of pizza
- add it into a larb bowl!
Simple Sautéed Greens
The only recipe you’ll ever need to cook off all those leafy greens!
- 4 tablespoons olive oil
- 4-5 bunches leafy greens (Tuscan kale, Spinach, Swiss Chard, Rainbow Chard etc) stems discarded and leaves coarsely chopped
- 4 cloves garlic, thinly sliced
- 1/2 cup dry white wine
- 1/2 teaspoon red pepper flakes
- 1/2 lemon juiced (about 2-3 tablespoons)
- Kosher salt and freshly cracked black pepper to taste
In a large skillet, heat 3 tablespoons of the oil over medium high heat.
Add the greens in batches, letting it wilt down before adding the next batch and stirring often.
Once wilted, make a hole in the middle of the pan and add the remaining 1 tablespoon of olive oil and garlic. Sauté for 30 seconds until fragrant and then stir into the greens.
With the heat still at medium high, add the white wine and let the alcohol cook out. Add the lemon juice, red pepper flakes and season with salt and pepper. Let any excess moisture drain off and serve